Recipes, musings, and news for Against The Grain Gourmet and Against The Grain, the cookbook

Thursday, March 19, 2015

Grapefruit Muffins

Every year the Brattleboro Music Center sells citrus fruits
as a winter fundraiser. Every year, we order a case of organic grapefruit. I’m
one of those people who loves grapefruit and peels and eats them by the slice.
But I always seem to forget how many grapefruit really come in a case. And, as
with any fresh fruit, their size and sweetness varies with the year and time of
season. This year, I got a pretty puckery bunch. I’ve been slowly eating them
and giving some to friends, but have been on a quest for ways to incorporate
them in meals. Grapefruit is great just broiled with a little sprinkling of
brown sugar, and it pairs extremely well with avocados in a salad, but I’ve
found my new favorite use in these Grapefruit Muffins. These are not cakey, but
very much muffins. They are moist with a sunny yellow color and texture kind of like corn
muffins--perfect to brighten up a breakfast platter on a dark winter morning. Although
baked, they very much retain the taste of a fresh grapefruit. If you want a
more subtle grapefruit-ness, use the zest of only ½ grapefruit.

Ingredients:

¾ cup plus 2 tablespoons (105g) light buckwheat

¾ cup (105g) tapioca starch

¼ cup (30g) coconut flour

1/2 teaspoon ground ginger

1 teaspoon baking powder

½ teaspoon baking soda

1/2 teaspoon salt

1 cup plain full-fat Greek yogurt (such as Fage)

½ cup sugar

½ cup honey

4 large eggs

Zest of one grapefruit

1/3 cup grapefruit juice

1/2 cup canola oil

Directions:

Preheat oven to 400°Fand grease a 12-muffin tin plus a small loaf pan or
ramekin.